Pear & Cranberry Bellini

January 13th, 2012 § 0 comments § permalink

Serves 6

Ingredients

2 pears, peeled, seeded and chopped
½ cup fresh cranberries
2 tablespoons brown sugar
Prosecco

Directions

In a small saucepan over medium heat, add pears and cranberries and cook until soft; 10 to 15 minutes. Remove from heat and allow to cool, then add to blender. Blend until smooth and strain through a fine mesh strainer. Pour a small amount of strained pear/cranberry mixture into champagne glasses and top with Prosecco.

Orange Date Chmpagne Cocktail

December 15th, 2011 § 0 comments § permalink

Don’t worry I would never leave you without options for drinking your dates! This one is not the prettiest drink but is quite deliciously sweet and special! First make some date & honey puree, chopped dates boiled with some honey and pureed into a puree. Place about 1 ounce of date puree in a high ball glass filled with ice, and 2 ounces of high end orange liquor, add about 2 ounces of gin stir and fill the glass with champagne. Garnish with a zest of an orange!

Peach Honey & Lavender Champagne

August 6th, 2011 § 0 comments § permalink

Serves 4-5

Ingredients

1 teaspoon fresh lavender flowers
½ cup wildflower honey
Peach syrup
Lavender wands
Cold sparkling wine

Directions

In a small sauce pan combine the lavender flowers with the honey and heat on low. Let infuse warmly for about 10 minutes. Let stand for another 10 minutes and then scoop out the flowers and discard. Let the lavender infused honey stand at room temperature, do not place it in the refrigerator. In a champagne class pour one ounce of the peach syrup and fill with cold bubbly. Drizzle a little of the lavender honey with a honey want into the class of COLD champagne. Garnish with a lavender wand with the flower part sticking up out of the glass!

Honey & Lavender Champagne

August 6th, 2011 § 0 comments § permalink

Serves 4-5

Ingredients

1 teaspoon fresh lavender flowers
½ cup wildflower honey
Lavender wands
Champagne, Prosecco or Cava, cold

Directions

In a small sauce pan combine the lavender flowers with the honey and heat on low. Let infuse warmly for about 10 minutes. Let stand for another 10 minutes and then scoop out the flowers and discard. Let the lavender infused honey stand at room temperature, do not place it in the refrigerator. In a champagne class filled with cold bubbly drizzle a little of the lavender honey with a honey wand into the glass of COLD champagne. Garnish with a lavender wand with the flower part sticking up out of the glass!

Honey & Lavender Champagne

July 7th, 2011 § 0 comments § permalink

Serves 4-5

Ingredients

1 teaspoon fresh lavender flowers
½ cup wildflower honey
Lavender wands
Cold sparkling wine

Directions

In a small sauce pan combine the lavender flowers with the honey and heat on low.  Let infuse warmly for about 10 minutes.  Let stand for another 10 minutes and then scoop out the flowers and discard.  Let the lavender infused honey stand at room temperature, do not place it in the refrigerator.  In a champagne class filled with cold bubbly drizzle a little of the lavender honey with a honey wand into the class of COLD champagne.  Garnish with a lavender wand with the flower part sticking up out of the glass!

Tarragon Apricot Bubbly & Blueberry Tarragon Bubbly

June 27th, 2011 § 0 comments § permalink

Makes several bubbly drinks

Ingredients

½ cup fresh blueberries (smashed) or fresh apricots (chopped)
3 tablespoons fresh tarragon leaves
½ cup raw or unprocessed sugar
½ cup water
Cava, champagne or prosecco
Blueberries for garnish

Directions

In a medium saucepan combine the apricots or blueberries, tarragon, sugar and water and bring to a boil. Reduce heat and simmer for about 15 minutes. Take off heat and let stand for about 3-4 minutes. Strain and set in the refrigerator to cool. In a champagne class, pour 1-2 ounces of the herbal fruit syrup and fill with bubbly.

Sweet Herbal Mimosas (Lemon Thyme Orange & Basil Tangerine)

April 27th, 2011 § 0 comments § permalink

Makes 1 mimosa

Ingredients

1 ounce herbal syrup (lemon thyme or basil), recipe follows
2 ounces fresh juice (orange or tangerine)
4-6 ounces champagne, prosecco or cava

Directions

In a champagne class combine the herbal syrup and the citrus juice and fill glass with champagne, cava or prosecco.

Herbal Simple Syrup

Makes 2 cups

Ingredients

1 cup sugar (any type of sugar will work)
1 cup water
1 cup fresh herbs leaves & stems

Directions

Place all ingredients in a medium saucepan and bring to a boil. Turn heat to low and simmer for approximately 5-10 minutes depending on how potent you wish the syrup to be.

Pomegranate Ginger Champagne Cocktail

February 2nd, 2011 § 0 comments § permalink

Makes 1 cocktail

INGREDIENTS

1 cup pomegranate juice
1 tablespoon fresh ginger, peeled and chopped fine
4 tablespoons light brown sugar or sugar in the raw
Prosecco, Cava or Champagne

DIRECTIONS

In a small saucepan, combine pomegranate juice, ginger, and sugar. Bring to a boil, making sure that all sugar is dissolved. Reduce heat, and simmer for about 10 minutes or until liquid has reduced and syrupy. Remove from heat, and allow to cool. Strain through fine mesh strainer. Pour about 1 ounce of the pomegranate mixture in champagne glasses, and top with 2 ounces of Prosecco, Cava or Champagne.

Celery Root Salad with Welfleet Oysters, Herbs, Celery Leaves, and Champagne Vinaigrette

January 2nd, 2011 § 0 comments § permalink

Serves 4

INGREDIENTS

2 heads celery root
2 tablespoons Veuve Cliquot yellow label champagne
Zest of 1 Meyer lemon, juice of half
Best quality extra virgin olive oil
Kosher salt
Freshly ground white pepper
1 dozen very fresh welfleet oysters (call pat woodbury)
Leaves from 1 head celery
½ cup fresh chervil leaves
¼ cup fresh tarragon leaves
1 tablespoon fresh chives, finely sliced

DIRECTIONS

Peel celery root with a vegetable peeler, and slice as thinly as possible on a mandoline. The thinner you can get it, the tastier it’ll be. Slice the celery root over a bowl with water with lemon (acidulated water). This will prevent the celery root from turning brown. You can slice the celery root well ahead before you’re going to make the salad if you keep the slices in water.

When you are 20 minutes away before serving salad, drain the celery root slices, and dress with the champagne, Meyer lemon zest and juice and a good glug of olive oil. Season well with salt and white pepper. Let it stand. The salt and acid will soften the celery root.

Open the oysters, being careful to catch all the juices in a small bowl. Place the opened oysters in a clean container, and strain the liquor through a fine sieve over them to remove any bits of shell.

Taste the celery root after its softened, and adjust the seasoning as necessary. Distribute amongst 4 plates and serve with celery leaves and herbs.

Recipe Property of Gabe McMackin

Ginger Beet Prosecco

October 13th, 2010 § 0 comments § permalink

Makes 1

INGREDIENTS

Ginger beet syrup
Prosecco

PREPARATION

Place one ounce of ginger beet syrup in a chilled champagne glass and fill with prosecco.
For the ginger beet syrup place 2 tablespoon grated & peeled fresh ginger & 2 medium peeled red beets cut into cubes in a saucepan with ½ cup water and ½ cup sugar. Bring to a boil and let simmer for 3-4 minutes, cool and strain.

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